Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
3 dozen (serving size: 1 cookie)

Humble ingredients in these cornmeal-based cookies yield a light, subtly spiced sweet treat. The touch of lemon is a "refreshing surprise," says one reviewer.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.

Step 3

Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

Ratings & Reviews

nwilker
March 29, 2015
What corn syrup?

lpaz14's Review

anoncook
May 20, 2012
I made a number of modifications so I'm a little wary giving this a rating, but I loved it and think the recipe as written would work well as is or be successfully amendable to your own variations. Here are mine: 1. Flour and meal: 1/2&1/2 AP and whole wheat flours, plus 1/2&1/2 blue and yellow cornmeals. The blend gave a nice, earthy undertone. 2. Herb/spices: Dry lavender in place of ginger. The floral notes worked extremely well with the flour/meal blend. 3. Sugar: I used less than 1/2 C granulated sugar. I prefer less sweet and would even consider using less next time. 4. Fat: I was baking for a vegan and used 4 T almond butter + 2 T applesauce in place of butter. The cookies had no spread, they were dense but had the pleasant texture of peanut butter cookies without any pronounced nutty/legumey taste. 5. Egg/Binder: Again, vegan, so used a chia "egg." I really liked these and will definitely make again. Would be great crumbled on ice cream.

Yum!

floridaperson
April 19, 2017
They're not exactly super sweet but they're really tasty!! Plus those low cals are always a plus side, am I right??

Easy to make, nice size

KelliAnne
April 26, 2015
I had to used "frozen" zest - i didn't have a lemon, but always zest and freeeze when i do. Would definitely be interested in real zest and some lemon juice, or just a lot more zest!I did taste the cornmeal, but found the cookies to be a nice change from the normal.Would make again, and pair with the lemoncello for gifts at christmas!

danikiwi's Review

JnyPny2
December 13, 2014
N/A

franMc's Review

GirlNinja
December 06, 2013
Such a delicious and crisp cookie. Quick to make. The ginger adds a nice hint of spice. I added 1tsp of dried lemon powder to intensify the lemon flavor. A new favorite

floridaperson's Review

lpaz14
October 13, 2013
N/A

shazlitt's Review

Gretchen66
June 11, 2013
I just made a batch of these (exactly as directed) and they were indeed a great little treat! I think they would do wonderfully for any occasion, including gifting. Thank you for sharing the recipe.

anoncook's Review

danikiwi
November 18, 2012
N/A

linahannigan's Review

MeMyselfAndPie
December 16, 2011
Crisp and chewy, easy and light. My kids loved making, eating, and licking the spoons on these. Would be even better with a little lemon juice to add more zing. I ran out of parchment paper and did one pan with non-stick oil+flour spray, which worked okay but I would definitely recommend the parchment paper if you have it.